Salmon Stuffed Avocado with Brown Rice Chips. Who says you can’t have chips and dip for breakfast? Had to come up with a dish using leftover salmon and the rest of the brown rice tortilla before it spoils and voila!

Preheat oven to 400 degrees. Place brown rice tortilla on greased baking sheet, drizzle a little olive oil and sprinkle cinnamon (optional). Cut into triangle wedges. Bake for 7 minutes, Keeping a close eye on it.

Dice red onions and prepare avocado by cutting in half, scoop it all out carefully, keeping the skin in tact and mash with the red onions. Scoop back into the avocado skin, leaving room for the salmon flakes.

Eat Clean, Train Mean & Supplement in Between!